Gluten Free Orange Stir-Fry Sauce
Bright, citrusy, and just a little sticky, this orange stir-fry sauce is the kind of thing that makes a weeknight dinner feel genuinely exciting. The base is freshly squeezed orange juice and zest, which gives it a vibrancy that no bottled sauce can match, layered with tamari, rice vinegar, honey, toasted sesame oil, and fresh ginger for serious depth. The key swap here is tamari in place of regular soy sauce — it delivers that same savory, umami punch without any wheat, making it a reliable choice for anyone navigating gluten sensitivities. A simple cornstarch slurry whisked in at the end thickens everything into a glossy, restaurant-worthy coating that clings beautifully to proteins and vegetables alike. A pinch of red pepper flakes is optional but highly recommended if you like a little heat cutting through the sweetness. The whole sauce comes together in under ten minutes and makes enough to coat a full stir-fry for four. Make a batch ahead and keep it in a sealed jar in the fridge for up to five days — dinner just got a whole lot easier.
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Learn more →Ingredients
4 servings
- ½ cup fresh orange juice (from about 2 medium oranges)
- 1 tsp orange zest
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes (optional)
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- 1
In a small bowl, whisk together the orange juice, orange zest, tamari, rice vinegar, honey, sesame oil, ginger, and red pepper flakes, if using, until the honey is fully dissolved.
- 2
In a separate small bowl, whisk the cornstarch and cold water together until completely smooth with no lumps.
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